Daniel Delaney's Brisket Lab
Get thee to a Brisket Lab, fellow Chowhounds! Hopefully you have a friend who pre-purchased tickets/meat as the events are all sold out now.
This was my first time attending the roving BBQ pop-up and I was quite impressed.
If you did pre-purchase meat, here's what to expect.
$25 for two people yielded 8 oz of brisket each, plus slaw, pickles, onions, and bread, with tax and tip included. The slaw was excellent, a carrot and red cabbage vinegar-based coleslaw with lots of fresh herbs, including mint. Yum. Quite fair especially since the live music is also included in the price, and they passed around a tip jar for the band (who were actually good).
The drink specials for this particular event were also a nice surprise, as they'd hired a craft cocktail bartender for the event, who'd devised a number of Lillet cocktails (sponsor). He threw together something off-menu for us, and apologized for missing some ingredients in his arsenal, having just returned from Tales of the Cocktail.
The brisket itself was very, very good. Tender, fatty, with good smoke ring, and would hold its own against the best BBQ in NYC. I'm thinking it would also compare favorably to some Texas stalwarts like Smitty's and Black's, from my experience. Pretty remarkable.
The meat is from Pat LaFrieda and cooked low and slow for over 24 hours. Delaney purchased a smoker in Austin from the famed Franklin BBQ and drove it up to Brooklyn! That's dedication to the craft.
I can't wait for his restaurant Brisket Town to open later on this year. He's doing a pre-purchase/ticket plan again most likely.
Sign up for when Brisket Town goes on sale:
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Yes! I went to the one last week. Brisket is excellent. The coating and bark is out of this world. The leaner meat is of course drier, but if you mix it in with the fatty, it's very nice all together. The coating itself can serve as a seasoning, but I could have used some sauce or a dash of salt. I still have some more tokens left. Looking forward to more.
He sent out an email this morning and mentioned they had cut back on the salt in response to some complaints. I agree with you that a little but more seasoning would have been nice, but it's so hard to calibrate saltiness for a big group, and I recognize that I like things salty.
I am always amused when people say "it had a nice smoke ring". A smoke ring isn't really a "smoke ring" but a chemical reaction produced when you burn wood. Nitrogen dioxide is produced and this reacts with moist meat's myoglobin and forms a pink "smoke ring". This has nothing to do with smoke flavor. A smoke ring has little or no bearing on flavor.